Spicy Orange Chicken Pineapple Rice Recipes

SPICY ORANGE CHICKEN

Steps:

• Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

PINEAPPLE ORANGE CHICKEN /W RICE

Steps:

• Pre-Cook the rice, any method you like.
• Preheat oven to 350 deg.
• In a 3 Qt Dutch oven or other oven safe pan with cover.
• Heat the olive oil add the garlic and ginger Sauté until garlic just starts to turn brown.
• Add Chicken and Sauté until partially cooked.
• Add Pineapple/w juice, Orange and zest, mix.
• Add cooked Rice and mix well again.
• Add wine and lime, mix.
• Cover and place in oven for 20 minute.
• If too much liquid take cover off, finished dish should be very moist with only a little liquid in bottom of pan.

SPICY ORANGE CHICKEN & PINEAPPLE RICE

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken and bell peppers; cook and stir 5 min. or until chicken is done.
• Mix remaining dressing, juice, sugar, hot pepper sauce, cumin and garlic powder until blended. Add to chicken mixture; stir. Bring to boil.
• Remove from heat. Stir in rice and fruit; cover. Let stand 5 min.

PINEAPPLE CHICKEN STIR FRY

Steps:

• Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
• Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
• Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
• When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
• Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

SPICY PINEAPPLE RICE

Steps:

• In a medium saucepan, sauté shallot and garlic in the olive oil until translucent, approximately 5 minutes. Add curry powder.
• Pour in rice and stir constantly until rice is opaque and begins to brown.
• Pour in pineapple juice, water and coconut; bring to a boil.
• Add crushed red pepper and reduce heat to low.
• Simmer 25 minutes or until rice is a desired doneness.
• Add pineapple chunks (optional).
• Fluff with fork.

PINEAPPLE ORANGE CHICKEN RECIPE

Steps:

• Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour. Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes. Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.

EASY SWEET AND SPICY CHICKEN

Steps:

• In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.